Ingredients:
4 cups King Arthur all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups butter; softened (3 sticks)
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
1 bag Hershey’s Candy Cane Kisses, chopped in a food processor or by hand into chip-sized pieces)
4 tablespoons holiday non pariels
Directions:
In a medium bowl, combine flour, baking soda, and kosher salt. Whisk well to combine and aerate the ingredients, then set aside.
In a large mixing bowl, combine butter and both sugars. Cream on medium-high speed until light and fluffy. Add vanilla and eggs and mix again until completely combined.
Add flour mixture in increments to butter mixture, mixing on low speed after each addition until completely combined. Scrape the sides of the bowl with a spatula often.
Add the Candy Cane Kiss pieces and non pariels when flour is completely incorporated. Mix on low until you feel the Candy Cane Kiss bits are well distributed.
It is not integral, but I found the dough to be more flavorful when refrigerated for at least 20 minutes. You may also roll the dough into balls and flash freeze them for baking as and when you want. Simply store in a gallon ziptop bag once frozen.
Bake at 350F for 15-17 minutes from fresh or 375F for the same amount of time from frozen. Makes about 4 dozen
Best served with a cup of cocoa and a smile!
4 cups King Arthur all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups butter; softened (3 sticks)
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
1 bag Hershey’s Candy Cane Kisses, chopped in a food processor or by hand into chip-sized pieces)
4 tablespoons holiday non pariels
Directions:
In a medium bowl, combine flour, baking soda, and kosher salt. Whisk well to combine and aerate the ingredients, then set aside.
In a large mixing bowl, combine butter and both sugars. Cream on medium-high speed until light and fluffy. Add vanilla and eggs and mix again until completely combined.
Add flour mixture in increments to butter mixture, mixing on low speed after each addition until completely combined. Scrape the sides of the bowl with a spatula often.
Add the Candy Cane Kiss pieces and non pariels when flour is completely incorporated. Mix on low until you feel the Candy Cane Kiss bits are well distributed.
It is not integral, but I found the dough to be more flavorful when refrigerated for at least 20 minutes. You may also roll the dough into balls and flash freeze them for baking as and when you want. Simply store in a gallon ziptop bag once frozen.
Bake at 350F for 15-17 minutes from fresh or 375F for the same amount of time from frozen. Makes about 4 dozen
Best served with a cup of cocoa and a smile!
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